Bell Pepper and Fresh Mozzarella Couscous

Randy Mayor; Cindy Barr

Bottled roasted red peppers and superfast-cooking couscous make this a perfect recipe for your busiest day. It can be doubled to make two meals. Use any leftover artichoke hearts, bell peppers, and mozzarella for a vegetarian pizza.

Yield: 1 serving (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 29%
  • Fat: 13.3g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1g
  • Protein: 14.7g
  • Carbohydrate: 54.7g
  • Fiber: 3.5g
  • Cholesterol: 22mg
  • Iron: 2.2mg
  • Sodium: 798mg
  • Calcium: 197mg


  • 1/2 cup water
  • 1/3 cup uncooked couscous
  • 1/8 teaspoon salt
  • 1/4 cup chopped bottled roasted red bell peppers
  • 1/4 cup canned artichoke hearts, rinsed, drained, and chopped
  • 1/4 cup (1 ounce) chopped fresh mozzarella cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon extravirgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 2 kalamata olives, pitted and sliced


  1. Bring water to a boil in a small saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  2. Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.
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